📝 About This Recipe
Originally created by Emma Rylander Lane in 1890s Alabama, this legendary white sponge cake is the crown jewel of Southern celebrations. It features four delicate, velvety layers bound together by a decadent, boozy filling of bourbon-soaked raisins, pecans, and coconut. Famous for its appearance in 'To Kill a Mockingbird', this cake is a sophisticated balance of airy sweetness and rich, spirited depth that only gets better with age.
🥗 Ingredients
The White Cake Layers
- 3 1/4 cups Cake flour (sifted before measuring)
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1 cup Unsalted butter (softened to room temperature)
- 2 cups Granulated sugar
- 1 cup Whole milk (room temperature)
- 1 teaspoon Vanilla extract (pure extract)
- 8 large Egg whites (room temperature)
The Famous Lane Filling
- 8 large Egg yolks (beaten)
- 1 cup Granulated sugar
- 1/2 cup Unsalted butter (melted)
- 1/2 cup Bourbon (good quality, or brandy)
- 1 cup Seedless raisins (finely chopped)
- 1 cup Shredded coconut (sweetened)
- 1 cup Pecans (toasted and finely chopped)
- 1/2 cup Maraschino cherries (drained and chopped)
The Seven-Minute Frosting
- 2 large Egg whites
- 1 1/2 cups Granulated sugar
- 1/3 cup Cold water
- 1/4 teaspoon Cream of tartar
- 1 teaspoon Vanilla extract
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Grease and flour four 9-inch round cake pans, or line the bottoms with parchment paper for easy removal.
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2
In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
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3
In a large stand mixer, cream the 1 cup of softened butter and 2 cups of sugar until light and fluffy, about 4-5 minutes.
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4
Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the flour. Stir in the vanilla extract until just combined.
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5
In a separate clean bowl, beat the 8 egg whites until stiff peaks form. Gently fold the whites into the cake batter in three additions, being careful not to deflate the air.
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6
Divide the batter equally among the four pans. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
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7
To make the filling: In a heavy saucepan, whisk the 8 egg yolks and 1 cup of sugar. Add the 1/2 cup melted butter.
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8
Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 10-12 minutes). Do not let it boil or the eggs will scramble.
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9
Remove from heat and stir in the bourbon, raisins, coconut, pecans, and cherries. Let the filling cool completely; it will thicken significantly as it cools.
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10
To assemble: Place one cake layer on a serving plate. Spread one-third of the filling over it. Repeat with the second and third layers. Top with the final cake layer (leave the top of the fourth layer bare).
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11
For the frosting: In the top of a double boiler over simmering water, combine the 2 egg whites, 1.5 cups sugar, water, and cream of tartar. Beat with a handheld electric mixer on high speed for about 7 minutes until stiff, glossy peaks form.
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12
Remove from heat, add vanilla, and continue beating for 2 more minutes until the frosting reaches spreading consistency.
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13
Generously frost the top and sides of the cake. If desired, garnish the top with a few extra pecan halves or a sprinkle of coconut.
💡 Chef's Tips
For the best flavor, make the cake 2-3 days before serving; the bourbon filling needs time to 'mellow' and soak into the layers. Always use room temperature egg whites to achieve maximum volume for the sponge. If you don't have four pans, you can bake in batches, but keep the remaining batter in a cool spot. Be very patient with the filling; stirring constantly is the only way to ensure a silky texture without lumps. For a non-alcoholic version, substitute the bourbon with apple juice or white grape juice mixed with a teaspoon of rum extract.
🍽️ Serving Suggestions
Serve with a glass of chilled dessert wine or a strong cup of black coffee to cut through the sweetness. A side of lightly sweetened whipped cream can help balance the rich bourbon notes. Pair with fresh peaches or berries during the summer months for a bright contrast. This cake is traditionally served at Christmas or Easter, making it a perfect centerpiece for holiday tables.